Tomato Raita/Tomato Perugu Pachadi is very easy to make and tasty recipe on a busy day. It is very refreshing.
Ingredients
2 cups of yogurt
4 tomatoes
cilantro
a few curry leaves
salt to taste
a pinch of turmeric powder
For Tempering
1 tbsp oil or ghee
1/8 to 1/4 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp fenugreek seeds
2 tsp crushed pepper or 2 red chilies
a pinch of hing/asafoetida
Preparation
Wash and cut tomatoes into very small pieces.
Chop cilantro finely.
Cut red chili into small pieces.
Beat the yogurt smoothly.
2 cups of yogurt
4 tomatoes
cilantro
a few curry leaves
salt to taste
a pinch of turmeric powder
For Tempering
1 tbsp oil or ghee
1/8 to 1/4 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp fenugreek seeds
2 tsp crushed pepper or 2 red chilies
a pinch of hing/asafoetida
Preparation
Wash and cut tomatoes into very small pieces.
Chop cilantro finely.
Cut red chili into small pieces.
Beat the yogurt smoothly.
Procedure
In a small sauce pan take oil and heat up on medium. When the oil is hot turn it down to low medium heat and add fenugreek seeds, mustard seeds and cumin seeds. When the mustard seeds are spluttering add crushed red chili, hing/asafoetida and curry leaves. Add tomato, turmeric powder and salt. Give a stir, cover and cook on medium flame until the tomatoes are soft. Turn off the stove and let the tomatoes cool down. Add the cooled tomatoes to yogurt. Do not add when the tomatoes are hot as the yogurt will curdle. Add cilantro and give a good mix. Adjust salt. Enjoy with rice or just as a cold refreshment.
Please feel free to write your comments and suggestions below.
You may also like
In a small sauce pan take oil and heat up on medium. When the oil is hot turn it down to low medium heat and add fenugreek seeds, mustard seeds and cumin seeds. When the mustard seeds are spluttering add crushed red chili, hing/asafoetida and curry leaves. Add tomato, turmeric powder and salt. Give a stir, cover and cook on medium flame until the tomatoes are soft. Turn off the stove and let the tomatoes cool down. Add the cooled tomatoes to yogurt. Do not add when the tomatoes are hot as the yogurt will curdle. Add cilantro and give a good mix. Adjust salt. Enjoy with rice or just as a cold refreshment.
Please feel free to write your comments and suggestions below.
You may also like
Menthi Majjiga
|
Tomato Soup
|
Amaranth Raita
|
Tomato Chutney
|
Ginger Raita/Allam perugu pachadi
|
|
|